Traditional pudding ❤️
Ingredients ?
2 cans 395 g condensed milk
1 box 200 g heavy cream
8 egg yolks
750 ml milk
250 g or 1 cup of sugar
100 ml of water
Directions:
Syrup:
Place the sugar in the pan and let it melt over low heat.
Mix from time to time so as not to burn it, until it forms a slightly dark syrup, then carefully add the water little by little.
Stir until it turns into a very smooth syrup, let it cool a few seconds until all the bubbles come out and put it in the form where you will bake the pudding and let the syrup cool in the form.
Dough:
Put the condensed milk, the heavy cream and the sifted egg yolks.
Mix well in a pot, add the milk and stir some more.
Then pour all the mixture into the form with the syrup and cover the pudding form with aluminum foil.
Bake in a bain-marie with hot water in a 180°C oven for 1 hour and 30 minutes or until a toothpick comes out clean.
Let it chill overnight and then unmold onto a plate.
Heat the bottom of the pan for about 15 seconds on the stove to loosen the pudding more easily.
